• 3 - 4 lb piece of salmon, boned
• 5 - 6 slices fresh bread, torn into small pieces
• 1/2 tsp dried dill
• 1/2 clove garlic, finely minced
• 4 Tbsp butter, melted
• 1 cup raw minced razor or steamer clams or 1 small can minced clams (drain and reserve nectar)

1. Sauté the garlic lightly in butter. Add 3 tablespoons of nectar and all the clams.
2. Toss this mixture with the bread and add more nectar if needed. Stuff into a boned piece of salmon and wrap fish loosely in heavy duty foil. Make a well-folded ridge lengthwise down the middle to seal in juice.
3. Place in shallow roasting pan and bake approximately 1 hour and 15 minutes at 325°F.

(AngID)